Red Bean, Bacon & Tomato Soup

2 15 ounces cans of red beans, drained and washed (take 1/2 cup of beans and mash and set aside)

1 medium onion, chopped

2 cloves garlic, chopped

1/2 cup carrots, chopped

1 1/2 cups grape tomatoes, halved

4 cups chicken stock

1/2 cup green onions, chopped

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

Directions:

In a Dutch oven fry bacon until crispy and brown. Drain and set aside.

Lower heat to medium and add a dash or two of olive oil to bacon fat and sauté all vegetables until they begin to soften. Add half of bacon, chicken stock and beans to the pot and turn the heat up until it comes to a boil.

Once boiling, simmer for a few minutes then add mashed red beans and stir until well incorporated. Taste and add salt and pepper.

When you are ready to serve ladle into bowls and garnish with remaining bacon and chopped green onions.